Description
A classic Spanish apple paste, perfect for a simple yet elegant tapa. Serve with Manchego cheese for a delightful contrast.
Ingredients
Units
Scale
- 1 lbs (600 g) tangy apples, like Reinette
- 1 lemon
- 1/2 cup cider
- 1 lbs (500 g) sugar
Instructions
- Prepare the Apples:
- Peel and core the apples, slice them into large chunks, and drizzle with lemon juice to prevent browning.
- Create the Mixture:
- To the apple chunks, add cider and sugar. Blend the apple mixture using a food processor or blender until smooth.
- Cook the Puree:
- Transfer the apple puree to a heavy saucepan. Set the heat to low and simmer uncovered for 35-40 minutes, stirring frequently.
- Check for Doneness:
- Once the puree is a deep reddish-golden hue, drop a teaspoon onto a plate and let it cool. If the drop solidifies (more so than jam) and can be pushed in one piece, it’s ready. If not, continue simmering for 2-5 minutes, checking frequently.
- Setting the Paste:
- Transfer the finished puree into a shallow container. If using a loaf pan, line it with plastic wrap for easy removal. Cover the paste to prevent drying unless consuming immediately.
- Serve and Enjoy:
- Slice your preferred cheese and cut similar-sized pieces of the apple paste. Top the cheese slices with the Dulce de Manzana.
Notes
- For a smoother paste, strain the cooked puree through a fine-mesh sieve after simmering.
- To adjust sweetness, reduce the sugar by up to 100g, depending on the apple’s tartness.
- Store leftover Dulce de Manzana in the refrigerator for up to 2 weeks; cover tightly to prevent drying.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Simmering
- Cuisine: Spanish
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 50
- Sodium: 10
- Fat: 2
- Saturated Fat: 1
- Unsaturated Fat: 1
- Trans Fat: 0g
- Carbohydrates: 60
- Fiber: 4
- Protein: 1
- Cholesterol: 0mg